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LOCATION: Recipes >> Preserving Meats >> Pancetta 01

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Pancetta

1 pork belly-skin on, about 10 pounds
1/2 cup salt
2 teaspoons Prague powder #1 (NaNO2)
2 Tbs white pepper
2 Tbs mace
2 Tbs garlic, powdered
2 Tbs dextrose
5 juniper berries

Mix salt, sugar, juniper berries and cure--pulverize in spice
grinder and divided mixture in half.

Add pepper, mace and garlic to one of the divided mixtures.

Dust the meat side of the belly with the salt cure (without the
spices). Using latex gloves, rub the curing mixture vigorously into
the meat.

Place the belly in a large plastic bag, secure the open end, and
refrigerate at 37oF for 4 days.

After 4 days remove the belly from the bag and rub in the remaining
curing mixture (with the spices) and refrigerate for an additional
4 days at 37oF.

Remove belly from bag, and soak in cool water for 20 minutes to
remove excess surface salts.

Attach a "bacon" hook to one end of the belly and air dry at 55 oF
for 2 days.

Soak two 5-inch fibrous casing in water for about an hour and a
half.

Remove the skin from the belly and square off the meat. Divide the
belly in two.

Roll each belly piece into a tight roll and place in the casing.
Note: I found that slicing the casing along its length allowed me
to get a "tight fit" when I roll up the pancetta. Tie the pancetta
with sausage twine around the circumference every 1/2 inch or so
to make a neat firm log something like >000000000<

Hang for 10 days at 55 oF and 50%RH. Refrigerate and use any time
after this date.

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